Coconut Crunch Croissant Bread Pudding – a delicious recipe with butter, croissants, apricots, coconut, cream of coconut, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease the bottom and sides of a 13-in. x 9-in. baking dish with softened butter. Arrange croissant bottoms in the dish; sprinkle with half of the apricots and coconut. Layer with croissant tops and remaining apricots and coconut.
2
In a large saucepan, combine cream of coconut and milk. Cook over medium heat until bubbles form around sides of pan. Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Remove from the heat and stir in vanilla.
3
Slowly ladle egg mixture over coconut. Let stand for 10-15 minutes or until croissants are softened.
4
Cover and bake at 350u00b0 for 30 minutes. Uncover; sprinkle with nuts. Bake 5-10 minutes longer or until a knife comes out clean. Serve warm.
597
kcal
Calories
56
g
Fat
6
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon butter, softened, 12 miniature croissants, split, 1/2 cup chopped dried apricots, 1/2 cup sweetened shredded coconut, and more.
Yes, Coconut Crunch Croissant Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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